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Breakfast Recipes.

Many of our guests over the years have asked us for the recipes for the different dish's that we serve with breakfast here at Sea View House. We hope you enjoy them and maybe you will get to taste some of them if you get to vist our bed and breakfast in Ireland.



Plum and Rhubarb Crumble

Plum and Rhubarb filling.

  • 2oz. butter.
  • 1/2 teaspoon Bread Soda.
  • 1 bunch rhubarb.
  • 4oz brown sugar
  • 1 tblsp runny honey
  • 6-8 cardamon pods
  • 1 cinnamon stick
  • 1 strip of a lemon
  • 8 - 12 plumbs

Put all these ingredients into a sauce pan and simmer on the hob until the rhubarb softens up.


The Crumb Topping.

  • 11 ozs plain flour
  • 3 ozs. light brown sugar
  • 2 tsp. ground cinnamon
  • 7 ozs. butter melted.

Melt butter, add sugar and put all ingredients together to make fine crumb. Put rhubarb mixture into a oven proof serving dish and cover with the crumb topping. Cook in oven for about 25 minutes at 180 C.

bed and breakfast in ireland

Honey Poached Oranges with Cointreau

Honey Poached Oranges with Cointreau
  • 12 jucing oranges
  • 1 1/2 cups water
  • 1 cup honey
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 cup fresh orange juice
  • 1/2 cup plus 2 tablespoons Cointreau

Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring knife, and add to a pan. Fill pan three-fourths full with cold water and bring to a boil. Boil 1 minute, then drain in a sieve. Return zest to pan and refill with cold water. Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes. Drain zest. Repeat simmering with more cold water for another 10 minutes, then drain. .

Bring 1 1/2 cups water, 1 cup sugar, and salt to a boil in saucepan, stirring until sugar is dissolved. Add zest and gently simmer, uncovered, stirring occasionally, until zest are completely translucent and syrup is thickened, 15 to 20 minutes. Drain candied zest in a sieve, discarding syrup.

Meanwhile, cut orange in half. Remove ½ inch from top and bottom half. Cut peel and pith from sides (leaving no white parts) with paring knife. Slice the oranges into ¼ inch thick slices.

Bring honey , orange juice, 1/2 cup Cointreau, and remaining cup sugar to a boil in a deep 12-inch heavy skillet, stirring until sugar and honey is dissolved, then boil for 3 minutes. Add orange slices, and simmer, for 5 minutes. Transfer oranges with a slotted spoon to a serving dish. Add candied zest to syrup and boil over moderate heat, uncovered, until syrup is thickened and mixture is reduced to about 1 1/4 cups, 10 to 15 minutes. Remove from heat and stir in remaining 2 tablespoons Cointreau.

bed and breakfast recipies from ireland

Banana Bread.

Banana Bread
  • 250g ripe bananas mashed
  • 250g sugar
  • 1 pinch of salt
  • 2 eggs
  • 250g self raising flour
  • 30ml olive oil
  • 10g baking powder
  • 65ml milk


Cream mashed bananas and sugar in a mixing bowl, add eggs and walnuts, baking powder, flour, salt, olive oil and milk.

Put in a greased loaf tin. Cook at 160 C for 40 45 minutes.

bed and breakfast in ireland

Stewed Rhubarb with Ginger

Stewed Rhubarb with Ginger
  • One large bunch of rhubarb, trimmed, cut into 8cm lengths
  • 1 orange, rind finely grated, juiced
  • 5cm-piece fresh ginger, peeled, finely shredded
  • 55g (1/4 cup, firmly packed) 60 ml brown sugar

Place the rhubarb in a large saucepan or large, deep frying pan over medium heat. Add the orange rind, orange juice, ginger and sugar. Cover and bring to a simmer.

Cook, covered, stirring occasionally, for 5-8 minutes or until the rhubarb is very soft. Stir the mixture to break up the rhubarb.

bed and breakfast in ireland

Stewed Apple with Cinnamon and Nutmeg

  • 6 Cups 1500 ml 3 pints granny smith apples peeled and chopped. (about 1 inch in size)
  • 1/2 cup 120 ml packed brown sugar
  • 1/4 cup 60 ml apple juice (or cider)
  • Dash of lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 15 to 20 minutes or until apple is tender, stirring occasionally.

Let stand 5 minutes


Apple Muffins with Cinnamon and Raisins

SApple Muffins with Cinnamon and Raisins Apple Muffins with Cinnamon and Raisins

The Batter

  • 2 Eggs
  • 125g Dark brown sugar
  • 100g Caster sugat
  • 500 ml Milk
  • 1 teaspoon vanilla extract
  • 120 ml Sunflower Oil
  • 110 g Raisins
  • 160g wholemeal plain flour
  • 25g bran
  • 300 g Plain Flour
  • ½ teaspoon Salt
  • 2 teaspoons bicarbonate of soda
  • 400g of sharp eating apples
  • 1 teaspoon ground cinnamon

Whisk the eggs and sugar together, then add the milk and vanilla. Mix well, then add the sunflower oil. Sieve the bread, soda and salt with the flour's. Add the bran and stir into the wet mixture. Mix again and cover tightly until needed.

Peel and core the apples. Add the cinnamon and mix so that the apples are coated. Next add the rasins and stir in enough of the batter to coat the apples. Fill muffin cases with the mix and bake at 180c or 350f for 20 minutes.






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Sea View House Doolin, Fisherstreet, Doolin, Co Clare,   Ireland   Tel: 087 2679617    Tel US/Canada: 011 353 87 2679617 .      Find us on Google+
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